Introduction

These rich and fudgy brownies are elevated with a fresh raspberry swirl, adding a vibrant twist to a classic treat. Perfectly chocolatey with a hint of fruity tartness, they make a delightful dessert for any occasion.

Three square chocolate brownies sit on a white plate, each about two layers thick with a rich, dark brown base and a shiny cracked top layer. Swirls of deep red and purple raspberry jam run through the surface in a marbled pattern, creating waves and curves that blend into the chocolate. Small crumbs are scattered around the edges on the white plate. The background is a white marbled texture with a glimpse of a jar filled with bright red jam in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup sugar (for raspberry sauce)
A small amount of water

Instructions

Step 1: Prepare the baking pan by lining an 8-inch pan with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the lining with cooking spray.
Step 2: Make the raspberry sauce by combining raspberries, sugar, and a small splash of water in a saucepan. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries with a spoon or use an immersion blender for a smoother texture. Bring to a boil for a few minutes, then turn off the heat. Strain to remove seeds and set aside.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: Melt the butter and chocolate chips together over low heat in a saucepan until smooth. Turn off the heat and let it cool. Placing the pan in the fridge can speed this up.
Step 5: In a separate bowl, whisk the eggs with sugar and vanilla extract until well combined. Gradually add this to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
Step 6: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir until smooth. Pour the batter into the prepared pan and spread evenly. Spoon small amounts of the raspberry sauce over the batter, then gently swirl with a knife to create a marbled effect.
Step 7: Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips & Variations

Use fresh raspberries for a brighter flavor or frozen ones when out of season; just thaw them before using.
For an extra rich texture, substitute half the butter with cream cheese folded into the batter.
Try swirling in other fruit sauces like cherry or blackberry for a different twist.
To make the raspberry sauce seedless without straining, use a fine-mesh sieve or cheesecloth.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave to bring back their soft texture.

How to Serve

Three thick square brownies sit on a white plate over a white marbled texture surface. Each brownie has a cracked, shiny top layer in dark brown with swirling patterns of deep red jam mixed throughout, creating a marbled effect. The brownies are moist and dense, with crumbs scattered lightly on the plate. In the background, part of a white cup and a jar of red jam are visible, both placed on the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cocoa powder instead of chocolate chips?

For this recipe, chocolate chips are best as they provide the smooth melted texture needed. Using cocoa powder would require additional adjustments to fat and sugar ratios.

How can I tell when the brownies are done without overbaking?

Insert a toothpick into the center; it should come out with a few moist crumbs attached but not wet batter. This ensures fudgy brownies rather than dry ones.